I don't believe that there's a country in the world, perhaps in the universe, that takes food as seriously as they do in France. I suppose that the Italians and the Spanish and the Greeks might disagree, and to be sure the cuisines of those countries, among others, deserve thorough investigation. But the French are just so gosh darn serious about it. From the epic and definitive (in its day) Larousse Gastronomique to iconic Julia Child and her revival through the efforts of that annoying Julie person, the French and those who treasure the French style have set the standard. It's idiomatic: If you haven't studied in France, if you haven't apprenticed in France, if you haven't cooked in France, you haven't made The Big Show.
For the less sports minded among you, The Big Show – or just The Show – is how minor leaguers refer to Major League Baseball.
I don't mean to imply that there's no such thing as fast food in France. The French can be in a hurry and are not above eating on the run. But we're not talking about tuna fish stuffed between two slices of white bread. And, although McDonald's and KFC and others have made inroads physically if not culturally, French fast food isn't about drive-thrus. Thank God they haven't penetrated into the Languedoc to my knowledge.
So what exactly is French fast food? One of those great baguettes, cut in half, sliced lengthwise, and containing fresh lettuce, a slice of cheese, and a taste of meat, just enough to flavor the loaf but not overwhelm it.
But this post is about restaurants. French restaurants. Not the 5-Star variety, but the restaurants that you find in the small villages with menus driven by a chef with enough skill and enough capital to cook what they want to cook when they want to cook it. This can be a good thing or this can go wrong.
We're foodies, so we're living in just the right place. From the most humble eatery to the finest restaurant, in the supermarkets and the markets in village squares, folks know and demand the good stuff. HERE are a few restaurants that are up to that demand.